Sauté pork chops, in mild salsa verde sprinkled with pomegranate seeds and pepitas for a light and festive Mexican dinner. Not only is it delicious, but also cooks up in no time – perfect for the holidays.
In a large skillet cook pork chops in hot oil over medium-high heat about 2 minutes per side until browned.
Add 1 1/2 cups of the salsa verde to skillet. Bring to a boil; reduce heat. Simmer, covered, for 5 to 8 minutes or until chops are slightly pink in the centers (145 degrees F).
Let rest for 3 minutes before slicing and serving.
Sprinkle with pomegranate seeds and pepitas to serve.
Notes
Herdez salsa verde is a great shortcut. Bold and zesty, just like it was homemade, this salsa is America’s #1 selling salsa verde and is available in most grocery stores.